Sunday, January 14, 2007

I have been wanting to make this kueh for a while but it seems difficult recently to find tapioca. But today I saw it selling at the market so I quickly grabbed some in case I don't see them again. I replaced 2/3 of the sugar with gula melaka and the end result is a very fragrant baked tapioca kueh.

Methods:1. Line a 9x9 inch baking tray with aluminium foil and lightly greased all sides and botton of tray.2. Dissolve gula melaka and castor sugar with 100 ml of thin coconut milk. Sift and set aside.3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well. Pour it into the prepared tin.4. Bake it in a pre-heated oven at 190C for about 1 hr to 1 hr 15 mins until the top is brown. Use top and bottom fire.

Hi Germaine, I make pineapple tarts, almond cookies and peanut cookies for sale. My aunty is also selling her very very good homemade charchoal grilled love letters. Send me an email to leeleet@gmail.com if you are interested.

i tried your baked tapioca kueh last saturday and all my friends said it was lovely. i was surprise that it turn out beautiful as it was my first time making kueh. thanks for sharing the recipe. i'm sure to use this recipe again.

hi hugbear! I'm very new to making this, in fact tis will be my first attempt, I hope soon...1) how do I grate the tapioca?2) do I drain the juice from the tapioca?3) how to choose tapioca?4) can i thin thick coconut milk by adding 50ml water to 50ml thick coconut milk (tetra packed)?Thank you for sharing so many homemade goodness recipes!! (^_^)

Tried it with castor sugar but I forgot about the eggs and butter though, yet it still turns out good! Amazing! Btw, do you have any tips in making grating tapioca less tedious? Sorry...ya if this is do much to ask.

hi lee lee,made this kueh last saturday. though i'm using 300ml thin coconut milk and 100ml thick coconut milk coz forgot to bring recipe when go shopping but it still turns out soft n moist. will be making it again this saturday. thanks for sharing the superb recipe.

I made this kueh last Saturday for a Mid-Autumn get together and I must say that it was brilliant. The hardest part was grating the tapioca after that it's a breeze. I used only white sugar 250gm but I think I'd perhaps use 280gm if I were to bake this again. Thanks a bunch.

Hi Hugbear,If I halve this recipe, what adjustments do you recommend I make to the cooking time and to the baking tray size?How shallow/what height should the baking tray size be?Sorry for asking so many questions, hope you can help me please. Thank you :)

Sue, use a 7x7 inch or a 6x6 inch tray to bake half a recipe. Bake for about 50 min to 1 hour but check for the top occasionally. If it is too dark, cover with a foil and continue baking. The height can be about 3 to 4 inches.

Hi. The photo looks great! Thank you for sharing your recipe. Just wondering if the same amount of Tapioca flour can be used instead of the fresh one. I live in Australia and can't find fresh or frozen tapioca...Thanks! Yoshi